Kaiser Rolls

1. Make the dough:

   In the bowl of an electric mixer, whisk flour and salt to combine. Attach bowl to mixer fitted with a dough hook.

2. Combine water, yeast, and honey:

   In a glass measuring cup, whisk together water, yeast, and honey; let stand 5 minutes.

3. Add eggs:

   Add eggs and whisk to combine.

4. Add egg mixture to flour mixture:

   Add to flour mixture and knead on low speed until it forms a soft, stretchy dough, 6 to 8 minutes. If necessary, add more water, a tablespoon at a time.

5. Add butter:

   Add butter, 1 tablespoon at a time, until thoroughly incorporated, about 4 minutes.

6. Transfer to buttered bowl and leave to rise:

   Transfer to a buttered bowl. Cover with plastic wrap, and let rise in a warm place until doubled in bulk, about 1 hour.

7. Remove dough and pat into rectangle:

   Punch down dough and remove from bowl. On a lightly floured surface, pat dough into a 14-by-12-inch rectangle.

8. Fold dough:

   Fold dough into thirds like a business letter. Rotate dough 90 degrees on work surface and fold into thirds once more.

9. Let dough rise again:

   Return dough to bowl, cover, and let rise in a warm place until doubled in bulk, about 1 hour.

10. Divide dough into pieces:

    Divide dough into 12 equal pieces and cover lightly with plastic wrap.

11. Form one piece of dough into a rectangle:

    On a lightly floured work surface, pat one piece of dough at a time into a 5-by-3-inch rectangle.

12. Fold rectangle:

    With a long side facing you, fold dough into thirds as you would a business letter. With the edge of your hand, pat dough along length of seam to seal.

13. Roll into a rope:

    Using your hands, roll dough into a 12-inch rope.

14. Tie rope into a knot:

    Tie rope into a simple knot, leaving a bit of length at each end.

15. Finish the knot:

    To finish the knot, pull one end up and over and tuck it into the center. Take remaining end and pull it down and under, pushing it through the bottom of the knot and up into the center.

16. Place on baking sheet; Repeat with remaining dough:

    Place on parchment-lined baking sheets, 3 inches apart. Repeat process with remaining pieces of dough.

17. Let rise:

    Let rise, covered, in a warm place until doubled in bulk, about 1 hour.

18. Make the topping and bake:

    Preheat oven to 350°F. Lightly brush tops of rolls with egg wash and sprinkle with poppy seeds. Bake, rotating sheet pans between racks halfway through, until golden brown, 30 to 35 minutes.

19. Cool:

    Transfer to a wire rack and let cool completely.

Storage

Baked Kaiser rolls can be stored in an airtight container or resealable bag at room temperature for up to 3 days. They will also keep in the freezer for up to 3 months.

How to Use Kaiser Rolls

Kaiser rolls are perfect for both sweet and savory applications. A buttered roll is a classic deli breakfast, where a pat or two of butter is allowed to melt between the two warmed ends of the roll. You can also add nut butter, chocolate-hazelnut spread, sliced bananas or strawberries, or a fruity jam or jelly. 

Kaiser rolls are the ideal roll for sandwiches of all kinds, especially ones with hearty meats and cheeses. Roast beef and smoked turkey are both perfect for piling onto the rolls, and we also like to use them to hold together fluffy slices of frittata.

More Roll Recipes to Try:

• No-Knead Dinner Rolls
• Soft, Buttery Dinner Rolls
• Potato Rolls
• Sour Cream-Thyme Rolls
• Barley-Malt Pull-Apart Rolls
• Roasted Garlic and Sage Parker House Rolls
• Khalil Hymore’s Parker House Rolls